> Pressure cooker is the great, versatile and can be used for cooking
> just about anything.
> It would be of great help in your Veggie cooking........
>
> Primarily for cooking Lentils, beans, steaming / boiling vegetables.
> Time could be measured in terms of the number of times the steam
> comes out or as you could call it
> WHISTLES, There should be enough water , so the lentils do not get
> scorched.
> Approx: 1 cup lentils - 4-5 cups of water.
> Any Indian store has upto 15 types of lentils ...
>
> Lentils basically can be put into any of these varieties:
>
> Variety Cooking
> time
> ---------
> ---------------
>
> LENTILS
> ------------
> split, de-skinned small size like the red lentils: 1
> Whistle
> split, skinned pea sized like the chick peas 4-5
> Whistles
> split skinned like the green gram or black gram 5-6
> Whistles ( can reduce to 2 whistles by
> pre-soaking for 2 hours)
> skinned whole seed like the green gram 8
> Whistles ( can reduce to 4 whistles by
> pre-soaking for 2 hours)
>
> BEANS
> ---------
> Garbanzo/ Red/ fava
> beans need to be presoaked for 12 hours
> 5 Whistles ( when pre- soaked)
> 15-20 Whistles ( when not pre-soaked)
>
>
> GARNISHING
> ------------------
> For Lentils the garnish could be really simple
> - Roasted Cummin seeds
> - Roasted onions and garlic and ginger
> - Roasted onions and tomatoes
>
> But for the beans the Garnish tastes the best
>
> - Roasted onions and garlic and ginger and tomatoes
>
> SPICES
> --------
>
> Tumeric ( to be added while pressure cooking) about 1/4 tsp for a cup
> of lentils
> Garam Masala ( to be added at the end of cooking) about 1/2 tsp for a
> cup of lentils..
> Can be found in any Indian store.....
> Or
> Could prepare your own by grinding in a coffee grinder ( I could tell
> you the ingerdients, if you really need it).
> Or simply ground pepper ( if you do not care too much about
> spices)....
>
>
> Additionally you could sprinkle chopped cilantro .....
> Additionaly You could create varieties of your own
>
> The whole skinned lentils normally do not make a good gravy so when
> you make these throw in a handful of the split skinned lentils or the
> split de-skinned no rules any combination tastes great...
>
> By cooking spinach with the split, de-skinned small size variety of
> lentils as they both get cooked about the same time.
>
>
>
>
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